Juicy, Herb-Marinated Smoked Leg of Lamb
This smoked leg of lamb is tender, juicy, and perfect for summer entertaining. Marinated in white wine, Dijon, rosemary, lemon, and garlic, it cooks low and slow for incredible flavor. Serve thinly sliced with crispy potatoes and your favorite vegetable.
Servings: 12 servings
Calories: 177kcal
Ingredients
- 5-7 lb boneless leg of American lamb
- 1 cup white wine
- ¼ cup Dijon mustard, grainy
- 1 medium lemon, juiced and zested
- 5 cloves garlic, thinly sliced
- 4 whole rosemary sprigs
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Make the marinade. Combine all marinade ingredients in a small bowl, then whisk to combine.
- Marinate the lamb. Place lamb leg in a container, then pour the marinade on top. Seal tightly, then refrigerate for 2-3 hours.
- Smoke the lamb. Turn on the smoker and heat to a temperature of 225°F (107°C) for 10-15 minutes. Place the marinated leg of lamb directly on the grates (reserving any excess marinade), then insert the probe. I prefer the meat cooked medium-rare, about 135°F (57°C).
- Baste the lamb. Baste the lamb leg with reserved marinade every 30-45 minutes. When the lamb gets to temperature, remove from the heat and loosely cover with foil.
- Rest, then serve. Allow the meat to rest for at least 15 minutes (or up to 1 hour--can be served at room temperature), then thinly cut into ¼-inch slices and serve.
Nutrition
Calories: 177kcal | Carbohydrates: 2g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 522mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 2mg
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